Lemon Blueberry Cloud Cookies

Ingredients

• 2 cups (255g) all purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup (113g) unsalted butter, softened
• 1 cup (240g) ricotta cheese, room temperature
• Zest of 1 large lemon
• 1 cup (200g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (142g) blueberries (plus extra for the tops)
• 1 1/2 cups (181g) powdered sugar, sifted
• 1 tablespoon (14g) unsalted butter, melted
• 1 dash fine sea salt
• 2-3 tablespoons (30-45ml) lemon juice